Lamb and Apricot Tagine

Ingredients

2 tbs olive oil
1 brown onion, finely chopped
750g Fettayleh Lamb Pieces
2 garlic cloves, crushed
1/2 tsp ground turmeric
2 tsp ground paprika
1 tsp ground cinnamon
2 tsp ground coriander
2 cups (500ml) chicken stock
400g can tomato puree
1/2 cup (75 g) dried apricots
8 fresh dates, pitted
400 g can chickpeas, rinsed, drained
1 1/2 cups (280 g) couscous
Coriander sprigs, to serve
Toasted flaked almonds, to serve

Method

Heat oil in a large heavy-based saucepan over medium-high heat. Add the onion and lamb and cook, stirring, for 5 mins or until onion softens and lamb is browned.

Add the garlic, turmeric, paprika, cinnamon and coriander. Cook, stirring, for 30 seconds or until aromatic. Add the stock, tomato puree, apricots, dates and chickpeas and stir to combine. Season. Bring to the boil, then reduce heat to low. Cover and cook, stirring occasionally, for 1 hour or until the lamb is tender and the sauce thickens.

Place the couscous in a large heatproof bowl. Cover with 1 1/2 cups (375mL) boiling water. Cover and set aside for 5 minutes to stand. Use a fork to separate the grains.

Divide the couscous and lamb mixture among serving plates. Sprinkle with coriander and almonds to serve.

Credits: Coles

Photo Credits: Coles